German alkaline bread Brezel
German alkaline bread is very simple with no accessories, and it is a very healthy bread. The dough is soaked in baking alkali, and after baking, it has a beautiful dark brown color, full of bread and wheat aroma, dense texture, very tough, and the more you chew, the more fragrant it becomes. Just like Chinese people need peanuts and edamame to drink beer, when Germans drink beer, the appetizer is alkaline bread Brezel.
The method of alkaline bread
Step 1
Prepare the materials used.
Step 2
Put the dough ingredients except butter into the mixing bucket of the chef machine, turn on the low setting to stir into a ball, and then turn to medium speed to continue kneading.
Step 3
Knead until the dough is smooth, add softened butter, knead the butter on low to medium speed and continue kneading until the expansion stage.
Step 4
After the dough is rounded, place it on a tray and flatten it slightly.
Step 5
CF-100A fermentation box, select the temperature 28 degrees, humidity 70%, time 30 minutes, add water to the bottom water tray to humidify, preheat the prompt sound and put the dough into the basic fermentation.
Step 6
After the fermented dough is slightly vented, it is divided into 12 equal parts, about 70g each, and the roll is rounded and covered to relax for about 30 minutes.
Step 7
Roll out the loose dough into an oval shape, turn it over and lay it horizontally, fold it inward from 1/3 of the top and bottom, compact it slightly in the middle, and then fold it in half, and press the interface tightly with the palm root.
Step 8
Knead the dough into a strip about 60cm long with a thick middle and thin ends at both ends, lift the two ends and cross them twice, and stagger the ends to stick them on the dough.
Step 9
CF-100A fermentation box, select the temperature 28 degrees, humidity 70%, time 30 minutes, add water to the bottom water tray to humidify, preheat the prompt after the sound is put in for loosening.
Step 10
Move the loosened dough to a crisper box, cover and freeze for about 1 hour.
Step 11
Prepare the alkaline water: heat the water to about 40 degrees, then carefully add the baking alkali, and stir with a whisk with your hands until the alkali melts.
Step 12
Put 2 layers of silicone gloves on your hands, put the dough into alkaline water one by one, turn it over in the middle and let each side soak for about 20 seconds, drain the water a little, and place the dough in a baking sheet lined with oilcloth.
Step 13
Use a sharp knife to make a cut in the middle of the dough in a coarse area and sprinkle with an appropriate amount of coarse sea salt.
Step 14
COUSS CO-960M electric oven, select the hot air mode, preheat 200 degrees in advance, put the baking sheet at intervals, and bake for about 20 minutes.
Step 15
After baking, the bread is immediately out of the oven, take off the baking sheet and put it on the grid rack to cool. Finished product↓
Step 16
It’s a very beautiful shape~ PS: If you have any questions about making my recipe, please add WeChat to enter the fan group to communicate~ WeChat ID: diandian025824 WeChat public account: Eva Xiaojia baking food Sina Weibo: Eva Xiaojia Kitchen
Cooking tips for alkaline bread
1. Due to the different water absorption of each flour, the liquid should not be added at one time, please adjust it appropriately according to the dough state. 2. If you like a soft texture, you can loosen it for about half an hour after finishing it and then freeze it, if you like a firm texture, you can freeze it directly after shaping. The purpose of freezing is to make the dough easier to operate in alkaline water and not easily deformed. 3. When preparing alkaline water, be sure to put warm water first, and then baking alkali to avoid splashing baking alkali and causing danger. And alkali is corrosive, be sure to wear thicker gloves when operating, do not let the skin come into contact, and the baking sheet should also be lined with oilcloth to avoid alkaline water corroding the baking sheet. 4. The oven must be preheated in advance, when the dough is soaked in baking alkali water, the action must be continuous and fast, all the dough is soaked and immediately put into the oven to bake, if the dough is left for too long, it will be easy to have a lot of bubbles when baking. 5. After using up the remaining baking alkaline water, you can turn on the water from the faucet and pour it in, and clean it up with the water, which can play a role in cleaning. 6. The temperature and time of baking are for reference only, please adjust them appropriately according to the actual situation.